Trim pork butt of all excess fat leaving 1/4 inch of the fat cap attached. Combine apple juice, brown sugar, and 2 tbsp Traeger Pork & Poultry Rub in a small bowl. Stir until most of the sugar and salt are dissolved.
Inject the pork butt every square inch or so with the apple juice mixture.
Season the exterior of the pork butt with remaining rub.
When ready to cook, set Traeger temperature to 250° F and preheat, lid closed for 15 minutes.
Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160° F.
Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.
Increase grill temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks.
Cook an additional 3 hours or until internal temperature reaches 205° F. Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons.
Season with additional Traeger Pork & Poultry Rub and salt if needed. Add Traeger Sweet & Heat BBQ Sauce.
In a small bowl combine mayo, sour cream, salt, pepper, celery seed and vinegar. In a medium bowl, combine cabbage and carrots and toss with mayo mixture. Stir to combine.
Place pulled pork on bottom bun, top with coleslaw, pickles and top bun. Serve. Enjoy!